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Subway #6622

1-4400 27 St Vernon BC V1T 4Y4 · Restaurant - Food Service

Official record from Interior Health →

Inspection summary

Subway #6622 has been inspected 9 times by Interior Health Authority since October 17, 2013. The most recent inspection, on September 10, 2026, recorded 3 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 5 separate inspections, most recently on July 29, 2025. For example: 3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on October 10, 2023. For example: 5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 3 separate inspections, most recently on May 26, 2021. For example: 2 Are proper temperature controls maintained to ensure safe storage and display of foods?

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 10, 2026. For example: 5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 2 separate inspections, most recently on September 10, 2026. For example: 1 Does the operator have a valid operating permit or approval to operate?

About this data

These results come from Interior Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Monitoring

    3 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A: The operator did not wash their hands after contact with a contaminated item. Corrective Action: Wash hands. Remain aware of the work environment and recognize when contamination occurs. Wash hands thoroughly as needed: lather with soap for 15 seconds, rinse well, use paper towel to shut off the tap.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6F: The handles of some sandwich knives are wrapped in tape. Applying foreign material to utensils can obstruct cleaning and introduce a physical contamination hazard (material sheds into food). Corrective Action: Remove the tape. Wash and sanitize the knives. Ensure any adhesive residue is removed. If some knives must be marked/differentiated for safety purposes, do so without adding materials (e.g. place all new sharper knives in a designated storage slot/container). Staff should handle all knives carefully. F2.6G: Insufficient lighting in the walk-in cooler. Corrective Action: Provide brighter light in the walk-in cooler.
      • F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
      • F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): F3.1A: The Interior Health operating permit is not displayed. Corrective Action: Remove the current decal from its mailing slip and affix it to the permit. Post the permit in a visible location in the premises.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  2. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats dispenser is connected to only the hot water - hot water reduces quats effectiveness significantly thus testing of quats demonstrated an inadequate amount of sanitizer present. Address plumbing that the quats dispenser is dispensing with cold or moderate temperature water. Low temp dishwasher sanitizer indicated zero sanitizer present when tested with bleach test strips . Chlorine based sanitizer was old and had zero effectiveness present - ensure sanitizer is properly tested daily and containers of bleach are change frequently .
  3. Monitoring

    0 infractions

  4. Monitoring

    5 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: Thermometer not located in walk-in cooler. Corrective Action: Acquire a NSF (National Sanitation Foundation) certified thermometer and place it inside the walk-in cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3: Dishwasher only producing around 10 ppm of chlorine residual. Corrective Action: Have the dishwasher serviced to ensure it is reaching a concentration of 50 ppm of chlorine at all times in order to adequately sanitize all food contact items. Note: Use the three compartment sink and Quat sanitizer product as a back up form of sanitizer until the dishwasher is repaired to ensure all items are being adequately cleaned and sanitized.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5: Mesh cooking basket used in oven had large amounts of debris and build up and was broken along the edges. Corrective Action: Discard the basket and acquire a new one.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3: Operator could not locate a Food Safety Plan during the inspection. Corrective Action: The Food Safety Plan must be present on site at all times and available for staff to update and review when needed. If the Food Safety Plan cannot be located, then a new plan must be completed.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4: Operator could not locate a Sanitation Plan during the inspection. Corrective Action: The Sanitation Plan must be present on site at all times and available for the staff to update and review when needed. If the Sanitation Plan cannot be located, then a new plan must be completed.
  5. Monitoring

    2 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Chlorine test strips were not available. Sanitizer test strips must be available for each chemical sanitizer used. Quats test strips were available. Sanitizer in spray bottle measured ~200-400 ppm.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Dishwasher sanitizer concentration was below 50 ppm of chlorine. Please ensure the chlorine concentration used for the dishwasher is at least 50 ppm.
      • F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
  6. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Meatballs in hot holding unit measured at 48*C using probe thermometer during inspection CORRECTIVE ACTION: Operator must take action to ensure meatballs are stored above 60*C. This could include filling the inserts halfway and filling more often, and/or adjusting the holding temperature of the unit, or other action as required to achieve the proper temperature.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Observed ceiling tube light bulbs located above back of house food prep area with no covering. CORRECTIVE ACTION: Install covers over tube light bulbs to prevent physical contamination of food during potential bulb breakage.
      • F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
  7. Monitoring

    2 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Condiment display section inserts beside the hot hold unit is >4° C, especially the chilled pre-cooked chicken. Ensure proteins are not over-filled in inserts. Ensure smaller portions which stay chilled more easily and can be used up within 2 hour turnover. Add ice packs under inserts to help augment the correct temperature control. The chicken was at 9° C for >4 hours, so the EHO advised to discard before the lunch hour rush and replace with product at correct temperature. The Owner agreed.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): If the walk-in freezer inside mounted NSF thermometer cannot be easily read, then repair the outside thermometer gauge.
  8. Monitoring

    2 infractions

    • F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Temperature monitoring logs maintained. Good. All temperatures are good. *Walk-in freezer outside display temperature gauge requires replacement (not working). Also for redundancy in checking the temperature, install an NSF (National Sanitation Foundation) accurate thermometer in the freezer to verify correct temperature.
    • F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Quat test strips available. Sanitizing strength monitored. Good. Quat strength at ware washing sinks checked good. Low temperature dishwasher chlorine bleach sanitizing strength during cycle tested good. *However, require chlorine test strips to monitor strength. Also, EHO provided a Dishwasher Monitoring Log to check daily sanitizing strength of dishwasher.
  9. Monitoring

    1 infraction

    • 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
      • Observation(s): Repeatedly used wiping cloths at the front end (eg. for knives) are not stored in a sanitary manner. As discussed, please store in a sanitizer solution. This practice was corrected at the time of visit.
      • 1 Observation, Moderate Severity of Consequences : Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.

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